Brisket Barbacoa Tacos
This is our version of an Oven Barbacoa Recipe - we still use banana leaves for the flavour they bring, and drench the whole thing in a super flavourful braising liquid that doubles as a salsa for serving. We may not be in Mexico but we sure feel like it when we eat these.
Ingredients
| Brisket | 1 1/2 Kilogram | |
| Taco seasoning mix | 1/2 Cup (8 tbs) (Generous amount) | |
| Dried guajillo chiles | 3 | |
| White onion | 1 Large | |
| Garlic | 3 Clove (15 gm) | |
| Apple cider vinegar | 1/4 Cup (4 tbs) (about 60 ml, or pineapple vinegar) | |
| Lime juice | 1/4 Cup (4 tbs) (about 60 ml) | |
| Chicken stock | 1/2 Cup (8 tbs) (about 125 ml) | |
| Mexican beer | 350 Milliliter | |
| Salt | 1 Teaspoon (about 5 ml) | |
| Tomatoes | 2 | |
| Banana leaf | 1 |
Directions
GETTING READY:
1.Rub the brisket with the seasoning mix, and place uncovered in the fridge overnight.
2.Preheat the oven to 225ºF (100ºC).
MAKING:
3.Remove the stems and seeds from the dried guajillo chilies, and toast in a hot dry cast iron pan.
4.Place the onion, garlic, vinegar, lime juice, chicken stock, beer, salt, chilies, and tomatoes in a blender or food processor and puree.
5.Line your roasting pan with the banana leaf, allowing it to hang over the side so you can wrap / cover the brisket.
6.Put the brisket in the pan on top of the leaf, then pour most of the braising liquid over top (save some as a garnish for serving - it tastes like an amazing salsa).
7.Wrap the top with the overhanging leaf, then cover the pan with a tight lid and put in the oven.
8.Cook until the brisket is tender, and can be pulled apart with a fork, about 4 hours.
9.Remove from the oven and allow to rest for 15 - 20 minutes.
10.Cut up the brisket.
11.Discard the banana leaf and reduce braising sauce until thickened.
12.Mix the reduced braising liquid back into the chopped up brisket.
SERVING:
13.Serve with tortillas.
Recipe Summary
